Honey garlic salmon brings a glossy, savory sweet glaze to a simple skillet dinner. Fresh garlic, lemon juice and soy sauce balance the honey, so the sauce tastes bright as well as rich. The salmon cooks first, then returns to the pan just long enough to become coated in the bubbling glaze.
Four similarly thick fillets cook more evenly. Dinner takes about 25 minutes; rice and steamed broccoli make useful sides.
Recipe at a Glance
Prep 10 minutes | Cook 15 minutes | Total 25 minutes | Makes 4 fillets
Why You Will Love This Recipe
- One skillet handles both the fish and glaze.
- Lemon cuts through the sweetness of the honey.
- A thermometer makes the final doneness check straightforward.
Ingredients You Will Need
- Salmon: 4 6 ounce skin on salmon fillets, thawed and pin bones removed; 1 tablespoon neutral oil; 1/4 teaspoon fine salt; 1/4 teaspoon black pepper.
- Glaze: 3 tablespoons honey; 2 tablespoons reduced sodium soy sauce; 2 tablespoons lemon juice; 2 tablespoons water; 4 cloves garlic, minced; 1 teaspoon finely grated fresh ginger; 1 tablespoon unsalted butter.
How to Make Honey Garlic Salmon with Lemon
- Pat salmon dry with paper towels and season with salt and pepper. In a small bowl, combine honey, soy sauce, lemon juice and water. Keep the garlic, ginger and butter separate for the pan.
- Heat oil in a large nonstick skillet over medium high heat. Add salmon skin side down and press gently for the first 10 seconds. Cook for 4 to 5 minutes, then turn carefully and cook for 2 to 4 minutes. Transfer to a clean plate; the fish will finish cooking in the sauce.
- Reduce heat to medium low and let the pan cool briefly. Add butter, garlic and ginger. Stir for 30 seconds, then pour in the honey mixture. Simmer for 1 to 2 minutes, stirring, until lightly syrupy rather than thick and sticky.
- Return salmon to the skillet, skin side down. Spoon glaze over the tops and cook gently for 1 to 3 minutes, until the thickest part reaches 145 F. Remove promptly. Add a teaspoon of water if the sauce becomes too thick before the fish is ready.
Tips for the Best Results
Pat fish dry for better browning, and leave space between portions. Reduce heat before adding garlic so it does not scorch. Remove the glaze while it still flows from a spoon; it thickens as it cools.
Variations to Try
Add 1/4 teaspoon red pepper flakes for heat. Gluten free tamari can replace soy sauce. Skinless salmon works, but turn it carefully to avoid breaking the fillets.
How to Store It
Refrigerate cooked salmon within 2 hours in a shallow sealed container and use within 3 days. Reheat covered over low heat with a splash of water until it reaches 165 F. Freeze for up to 2 months; thaw in the refrigerator before reheating.
Frequently Asked Questions
Can I use frozen salmon for honey garlic salmon in a skillet?
Yes, but thaw it completely in the refrigerator first. Pat it very dry before cooking; icy centers and surface water make skillet timing unreliable.
How do I keep honey garlic sauce from burning before salmon is cooked?
Cook the fish first, lower the heat, then make the sauce. Add water if the glaze reduces too quickly, and avoid prolonged high heat once honey enters the pan.
Can I make honey garlic salmon without soy sauce?
Gluten free tamari is the closest swap when gluten is the issue. Coconut aminos taste sweeter and contain different sodium levels, so they change the balance of the glaze.
Nutrition Estimate
Per 1 of 4 fillets: 445 kcal; carbohydrate 15 g; protein 35 g; fat 27 g; saturated fat 6 g; fiber 0 g; sugar 13 g; sodium 520 mg; cholesterol 100 mg. Estimates use typical ingredient values and exclude optional additions and sides.